Strawberry Rhubarb Pineapple Jam

Melissa Buchanan-Smith

By
@lissak63

Thanks to Sharon Evans this has become a new favorite.

Rating:
★★★★★ 1 vote
Comments:
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

5 c
rhubarb
4 c
sugar
1 can(s)
crushed pineapple in its juice(20 oz)
1/4 c
water
1 pkg
strawberry gelatin, 6 oz

Step-By-Step

1In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat and simmer uncovered 20 minutes or until rhubarb is broken down.

Stirring occasionally.
2Add jello. Cook and stir 10 minutes.
3Remove from heat, skim off foam if any has accumulated.

Ladle into warm jars. May heat in oven at 200 for 5 min.

Put lids on. Place in a pot of simmering water for 10 minutes to seal jars.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Quick & Easy